Asha’s
Start with the wonderful murg tikka chaat, which sees chicken tikka mixed up with onions, green chilli and coriander in tamarind chutney 13 Reviews

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From Time Out Dubai Eating Out 2007
The first branch of music icon Asha Bhosle’s planned global chain is getting better all the time, although in a city blessed with an abundance of great Indian restaurants, it’s not yet quite at the top of the league. We’ve moaned in the past about the service, which is sometimes confused and occasionally obsequious, but this aspect of the Asha’s dining experience seems to have improved in recent times. And we’re still not huge fans of the Indian fusion dishes – these are very hit-and-miss and you’re better off with more traditional fare. Start with the wonderful murg tikka chaat, which sees chicken tikka mixed up with onions, green chilli and coriander in tamarind chutney. It’s also worth getting one of the tandoori kebabs – the gosht seekh kebab, with lamb, cheese, garlic and ginger, is a tender, creamy and zingy combination.
For mains, the rogan josh is disappointingly ordinary; the lamb is tender but the sauce is very plain, although the machli masala is delicious, with perfectly cooked hammour in onion and tomato gravy. The dal makhni, meanwhile, is a creamy portion of black lentils with tomato.
The desserts at Indian restaurants are often a little ropey, but Asha’s scores highly on this front – try the ginger tiramisu with crushed almonds, a bold Indian twist on an Italian classic. The cocktails, mocktails and lassis are fantastic, and the ambience is also warm and inviting. Prices are high but not unreasonable. It’s good fun dining at Asha’s. The food just needs a little more edge and it’ll be a serious contender.
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Time Out reviews restaurants anonymously and pays for meals. Of course, we cannot guarantee the accuracy or independence of user reviews.







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